Recipe: James Beard Sweet Potato Rolls
For 24 Persons
Category: Breads/, Rolls
2 pk Yeast -; (1/4 oz ea)
1/4 c Sugar
1/2 c Warm water; (110 to 115
-degrees)
3 tb Melted butter
1 tb Salt
2 Eggs; plus
1 Egg; beaten together with
2 tb Heavy cream
3 c Flour -; (to 3 1/2 cups)
1/2 c Mashed sweet potatoes
Preheat oven to 375 degrees.
In a bowl combine yeast with 1 tablespoon of sugar and warm water, let
proof for 5 minutes. Add remaining sugar, butter, salt, and 2 of the eggs
to the yeast mixture, stir to blend well. Stir in the flour, 1 cup at a
time, and then stir in the sweet potato. Turn out onto a floured surface
and knead for 2 to 3 minutes adding only enough flour to prevent it for
sticking to the board. When the dough is smooth and springy, shape it into
a ball. Place in a oiled bowl, and coat the dough completely with oil.
Cover bowl with plastic wrap and let sit in a warm place until it doubles
in size, about 1 hour.
Punch down the dough and shape into 2 dozen golf ball-sized balls. Place
them on a buttered cookie sheet about 2 inches apart. Cover and let rise
until doubled in size. Brush the rolls with the beaten egg and cream
mixture. Bake at 375 degrees for 20 minutes.
This recipe yields 2 dozen rolls.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2222 broadcast 10-22-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-12-1997
Recipe by: Emeril Lagasse
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